Chorizo Stuffed Peppers with Spanish “Frice”

I’m back! The Holidays are over, the kids are back in school, I am back in the kitchen, and back on Whole 30! Here is what we had for dinner last night – very easy, very good, and the leftovers will freeze for another day!

I got this recipe from a neat website – a ‘whole’ family does Whole 30-http://wholefamilystrong.com/2012/01/22/whole-mexican-family-stuffed-poblano-peppers/

Ingredients for the Chorizo Stuffed Peppers

– 5 poblano peppers ( I could not find these, so I used some random kind of pepper I found at the store. I think just regular bell peppers would be great too.)

– ½ pound chorizo sausage

– 1 large onion, thinly sliced

– 1 large tomato, diced

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Instructions for Stuffed Peppers:

– Preheat oven to 425 degrees

– Brown the chorizo, onion and tomato in a skillet until meat is cooked through.

– Wash and open peppers – remove ribs and seeds

– Fill the peppers with the chorizo mixture

– Place peppers on a lined baking sheet and bake for 20 minutes until peppers are soft and tender.

Ingredients for the Spanish ‘Frice’

– 1 head of cauliflower

– 1 Tbsp olive oil

– Half can of small tomato sauce

– ½ Tbsp onion powder

– ½ Tbsp garlic powder

– 1 Tbsp minced garlic

– ½ tsp Cayenne pepper

Instructions for ’Frice’:

– Chop cauliflower into florets and then pulse in a food processor until it looks like rice or couscous consistency

– Sauté cauliflower in skillet with hot olive oil

– Add tomato sauce and spices (Really, I think any Spanish or Mexican spices you have on hand would work for this recipe.)